Honduras

Traditional Honduran Baleadas, wheat tortillas filled with beans, cheese, and sour cream.

Héctor Emilio Gonzalez

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Baleadas, Plantains, and the Taste of Coconut Milk – Discover the Cuisine of Honduras

Honduran cuisine (Comida Catracha) is diverse, with its flavor profiles varying by region: the interior favors meat and corn, while the Caribbean coast and Bay Islands heavily utilize coconut milk and seafood. Beans and tortillas are the foundation of almost every meal.

National and Most Famous Dishes

Baleadas: The most iconic and beloved dish. It consists of a thick, soft wheat flour tortilla filled with mashed refried red beans, sour cream (mantequilla), and crumbled cheese. It is often customized with eggs, avocado, or meat (Baleada Especial).
Plato Típico (Typical Plate): The unofficial national meal. It is a hearty combination plate featuring grilled meat (beef, pork), fried plantains (tajadas), rice, beans, fresh cheese, avocado, and chimol (a fresh tomato and onion salsa).
Sopa de Caracol (Conch Soup): A Caribbean specialty considered a national delicacy. This thick, creamy soup is made with large conch shells, cooked in coconut milk with plantains, yuca, and cilantro.
Pollo Chuco: A popular street food dish, literally meaning “dirty chicken” (due to the sauce). Fried chicken is served with large slices of fried green plantain (tajadas), cabbage slaw, and a special thick tomato-based sauce.
Catrachas: A quick and simple snack. Fried corn tortillas topped with refried beans and grated cheese.

Key Ingredients

Beans: Primarily red kidney beans, served either whole in soups or mashed/refried (frijoles refritos) in baleadas.
Plantain (Plátano): Extremely important, eaten in both unripe (green, fried as tajadas or tostones) and ripe (sweet, fried) states.
Coconut Milk: Key to coastal cuisine, used in seafood soups (e.g., Sopa de Caracol).
Chimol/Pico de Gallo: A fresh salsa made from tomatoes, onion, cilantro, and lime juice, served alongside meats.